Posts Tagged ‘dinner’
March 10, 2013 by Emily
I don’t know where my love of roast chicken comes from…I don’t recall my parents ever making it during my childhood, but it just screams sit down sunday dinner to me.
Sitting down to a put together meal with Alex has become something important to me. Our work schedules are pretty different and we don’t always get time together where we don’t have to talk about renovating the house, wedding plans or work. So when we know we’ll be having one of those evening I tend to make something a little special.
Roast chicken has a lot of pomp and circumstance, but is really the most simple meal to make.
What You’ll Need:
A 5-6 lb Chicken
1 Lemon Cut in half
3 Tablespoons Softened Butter
1 Tablespoon Chopped Fresh Thyme
1 Teaspoon Minced Garlic
3 Large Carrots Peeled and cut into 2 inch pieces
1 lb New Potatoes cut in half
1 Onion cut into wedges
Salt And Pepper
1-Preheat the over to 425 degrees. 2-Salt and pepper the inside of the chicken and place the cut lemon into the cavity. 3-Mix the Softened butter, thyme and garlic together. 4-Push your fingers under the breast skin to make room for the butter mixture then press the mixture under the skin on each side of the breast. Spread the remaining 1 tbsp of butter on the outside skin of the chicken. 4-Place the chicken breast up on rack in a roasting pan and place in the over for 30 minutes. 5- Remove the pan from the oven and put the root vegetables and onion into the bottom of the pan. 6- Return the pan to the oven and continue cooking until the internal temperature of the thigh meat reads 165 degrees on an instant read thermometer. 7- Let the chicken rest 10 minutes before serving.
February 21, 2013 by Emily
Risotto is one of those dishes that people love to eat, but are terrified of making. The amount of time needed and the endless stirring seems to be most peoples deterrent. But its SO DELICIOUS and once you understand the techniques you can tailor the recipe with a bagillion different flavors (yes, A BAGILLION).
I’ll let you in on a little secret… its really not that difficult, and doesn’t take that much time!
What You’ll Need:
1 Tablespoon Olive Oil
1 Small Onion, Diced Fine
1 Clove Garlic, Minced
1 Ounce Dried Assorted Mushrooms, chopped & soaked in boiling water (save the liquid!)
1 Cup Arborio (risotto) Rice
2.5 Cups Vegetable Stock
1- In a small sauce heat the vegetable stock and liquid from the mushrooms over a low fire. 2- In a second sauce pan sweat the garlic and onions until translucent. 3- Add the arborio rice to the pan with the garlic and onions and stir over medium heat until the rice has sucked up the oil and tasty onion-y/garlic-y goodness. 4- Turn the heat to low and add about 1 cup of broth to the rice, stir a few times and allow the rice to absorb the liquid (about 2-3 minutes) 5- Add liquid to the rice, allowing time for it to be absorbed each time, until the rice is tender. 6- Gently stir in the mushrooms, add a grind of pepper and enjoy!
February 5, 2013 by Emily
I did not eat a brussel sprout until I was 20 years old, as far as I can tell neither of my parents were fans and therefor saw no need to force it on me or my sister. Funny thing is, we both go nuts for brussel sprouts. They’re currently one of my favorite veggies to eat!
Roasting the brussel sprouts with bacon and red grapes are currently my favorite way to prepare them. The Bacon adds a smokey saltiness and the grapes give a nice contrast to the bitter flavor, which make a balanced and well rounded dish that even non-brussel-lovers will gobble up (I make no promises for munchkins though!)
What You’ll Need:
1/2 pound Brussel Sprouts
4 strips of Bacon, diced
1 cup Red Grapes, Halved
1 Tablespoon Balsamic Vinegar
Preheat oven to 450 degrees
To prepare the Brussel Sprouts cut them all in half and then cut out the dense core. Once all the sprouts are cut toss and scrunch them with your fingers to help the leaves separate.
Aren’t they pretty?! I love the bright green layers.
In a large pan, fry the diced bacon until edges are just getting crispy, then add the halved grapes and cook over medium heat for 2-3 minutes. Add the sprouts and balsamic vinegar to the pan and toss.
Spread on a baking sheet in a thin layer and place in the over for 8-10 minutes, until just the edges of the sprout leaves are browned and crispy.
Grind on some pepper then enjoy!
For my non-meat eaters! You can omit the bacon, you can use olive oil instead, just remember to add salt to compensate for the flavor the bacon would have added.
November 9, 2012 by Emily
I won’t lie, one of my households biggest budget (and diet) busters is take-out. My boyfriend spent his childhood living in England and because of that has a deep love for Indian food. It’s his go to comfort food, and since it’s cold season in Baltimore he’s been craving the spicy aromatic dishes.
Every time we want Indian we order some take away, but alas, Indian take away is full of dairy which is a big no-no for my stomach and after I looked at my most recent bank statement I said “no more!” While most cuisines I’ve managed to get the swing of, indian has always been a little scary to me, but cravings took over so I grabbed my spice box and started figuring out our house favorite; Chicken Tikka Masala, to fit our budget and our diet.